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45 mins

Livia's Kitchen
Here is another take on a three-layered slab recipe. I use a softer chocolate for this rather than the staple dark chocolate. The three layers look amazing, but more importantly, they taste even better!

Makes about 12 Squares

Posted by Ebury Publishing Published See Ebury Publishing's 80 projects »

© 2021 Olivia Wollenberg / Ebury Press · Reproduced with permission. · Extracted from Livia’s Kitchen by Olivia Wollenberg (Ebury Press, hardback £20) Photography | Tara Fisher
  • Step 1

    to make the nougat
    If using whole rolled oats rather than flour, place the oats in a food processor and grind to a flour-like consistency.
    Add all the other ingredients and pulse until the mixture comes together.
    Line a 20cm x 28cm brownie tin with greaseproof paper. Press the mixture into the tin and place in the freezer while you make the banana caramel.

  • Step 2

    to make the banana caramel
    Blend the dates until they form a paste. Add the banana, blending until a smooth caramel forms.
    Spread onto the base in the tin and then return it to the freezer.

  • Step 3

    to make the raw chocolate
    Melt the coconut oil in a bain-marie or a glass bowl above, not touching, a pan of simmering water.
    Once melted, add all the other ingredients and stir until you have a nice smooth chocolate.
    Pour the chocolate onto the other two layers and leave to set in the freezer for at least an hour.
    Remove the banoffee slice from the freezer at least 10 minutes before slicing to prevent it from cracking. Dust with cacao powder and serve with banana slices on top.

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